Crunchy cabbage and apple slaw for game days or any day! Recipe yields 4 side salads.
Scant 1/4 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon honey
1 lime, juiced
1 very small purple cabbage, cored and sliced into small stripes (about 2 cups)
8 radishes, stems and ends removed, finely sliced and coarsely chopped
2 medium organic Granny Smith apples, or other tart, crisp apple
Loose 1/2 cup chopped cilantro
Sea salt and pepper, to taste
In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving. This slaw is best eaten within a day, if not sooner.
Recipe adapted from The Food Matters Cookbook by Mark Bittman. Make it vegan: Swap the honey with agave nectar. Change it up: For extra sweetness, mix in some golden raisins.
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